Showing posts with label coconut milk. Show all posts
Showing posts with label coconut milk. Show all posts

Jan 29, 2015

Vegan Ghanaian Chicken and rice


Another super simple and easy vegan dish - this time inspired by the classic "Chicken & Rice" from Ghana.

I used myself-made seitan (klick here, to see the recipe) as substitute for the chicken and it was delicious! I really liked, how all the flavors worked together - the sweetness from the peppers, the saltiness of the soy sauce, the taste of citrus and the spiciness. Yum!

Give it a try! ^^

course country time difficulty
main Ghana 30min easy



Ingredients
Serves 2

Rice
I used the same method as in this recipe.

Sauce
imperial metric
8oz 225g Seitan
2 EL soy sauce
1/4 cup 60ml orange juice (100%)
1 garlic clove, pressed
2 tbsp oil
1 big bell pepper, red, chopped
1 onion, chopped
1 garlic clove,chopped
2 tsp curry
2 tsp paprika powder
1/2 tsp cumin
1/4 tsp or more chili
7oz 200ml coconut milk
to taste salt

Instruction

Preparation 12-24h ahead: marinate seitan in orange juice, soy sauce and 1 pressed garlic clove If you're in a hurry, you can skip this step and add these ingredients directly to the dish.
  • strain the seitan but save the marinade for later
  • set up the rice (see link above)
  • in a pan, heat some oil and cook seitan and onions on high heat until evenly browned
  • add chopped garlic and pepper and roast a few minutes together
  • add spices and stir
  • add marinade and coconut milk
  • if the consistence is to runny for your taste, mix 1 tsp starch with a bit of cold water in a small container, add it to the sauce and bring to boil (there's also gluten-free starch, if you're sensible to gluten)
Serve seitan ragout with rice and chopped cashews


No comments:
Labels: , , , , , ,

Jan 10, 2015

Vegan banana carrot curry with almond rice


I'm a huge fan of the Indian cuisine and it was just a matter of time until the first curry would show up on here (certainly not the last).
This curry is a mild one and perfect for all the not-so-spicy eaters and kids. This dish is super easy and finished under 30min and therefore perfect for weeknights.
On top if that, it's also low fat, vegan, gluten-free and delicious ^^.

course country time difficulty
main course India 25min easy



Ingredients
Serves 2

imperial metric
1 cup 200g basmati rice
1/2 tsp salt
2oz 60g slivered almonds
2 tsp oil, butter, or ghee
6 tsp curry powder
pinch chili powder
14oz 400ml canned coconut milk
3 tbsp 45ml lime juice
2 bananas
2oz 60g raisins
pinch salt

Instruction
  • put the rice in a sieve and clean under running cold water
  • put in a pot with twice as much water (therefore 2cups) and a pinch of salt
  • turn the heat on max and wait until the water boils
  • then, turn the heat on low and put the lid on
  • leave for about 20min

  • in the meantime, put the slivered almonds in a pan and brown without oil, then put them aside
  • wash the carrots (peel them if you want) and use a peeler to cut them into carrot "tagliatelle"
  • heat some oil or butter in a medium pot and stir-fry the curry and chili on medium heat
  • put in the coconut milk and the lime juice
  • throw in the carrot noodles, stir and cook (still on medium heat)
  • mash one bananas and cut the other one in slices
  • when the carrots are nearly done (to your desired tenderness), throw in the mashed banana and the raisins
  • if the consistence is still to runny for your taste, mix 1 tsp starch with a bit of cold water in a small container, add it to the curry and bring to boil (there's also gluten-free starch, if you're sensible to gluten)
  • add the banana slices to the curry and taste if more salt or chili is needed
  • if the rice is done, add slivered almonds and mix

Serve curry and rice with with a bit of fresh mint.


No comments:
Labels: , , , , , , , , , , , ,
Subscribe to: Posts (Atom)